1. Preheat the Oven
Preheat your oven to 350°F (175°C). Line a large baking sheet (or two) with parchment paper.
2. Cream the Wet Ingredients
Using an electric hand mixer, beat the ghee (or butter), honey, coconut sugar, and vanilla extract together on medium speed until smooth and creamy.
3. Add the Egg
Add the egg and mix on low speed until fully incorporated.
4. Combine the Dry Ingredients
In a separate bowl, whisk together the cassava flour, whey protein powder, baking soda, and sea salt.
Gradually add the dry ingredients to the wet mixture, beating on low speed until a smooth dough forms.
5. Add Chocolate Chips
Stir in the chocolate chips, then place the dough in the refrigerator for 10–15 minutes to chill. This helps the cookies hold their shape while baking.
6. Scoop the Dough
Using a medium cookie scoop, portion the dough onto the prepared baking sheet, spacing cookies about 2 inches apart since they will spread slightly during baking.
If needed, repeat the process on a second baking sheet with the remaining dough.
7. Bake
Bake in the preheated oven for 10 minutes, or until the cookies are lightly golden brown around the edges.
8. Cool Completely
Allow the cookies to cool completely on the baking sheet. Do not transfer them while warm, as cassava flour makes them delicate until fully set.
9. Serve and Store
Once cooled, remove the cookies from the pan and enjoy.
Cookies will be soft and chewy at room temperature.
After refrigeration, they become firmer but still chewy.
Store leftovers in an airtight container in the refrigerator.
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